Home made yogurt is not the quickest recipe I ever tried, but for sure, once you have tried this one, you would not want to hear about yogurts sold in supermarkets enriched with so many preservatives or unnatural flavors. More natural than this recipe cannot exist ...
Ingredients:
- 1l raw cow milk (direclty from the farm)
- 2 tablespoon natural honey
- 100g bio yogurt (might be from a previous home production)
- 3 teaspoons bio muesli for each jar
Directions:
- Boil the milk and let it cool until 45ºC. Boiling the milk is not mandatory, but I noticed that this makes the yogurt more creamy.
- Add honey and stir until disolved.
- Add yogurt and stir until homogenized.
- Put 3 teaspoons of muesli on the bottom of each jar. I filled 9 jars of 150ml.
- Pour the milk in jars over muesli.
- Cover the jars with plastic foil and secure them with rubber band. If you have jars with lids, you can skip this step.
- Put the jars into a cast iron pot.
- Pour warm water between jars in the pot, reaching maximum the level of the yogurt in jars.
- Cover the cast iron pot with its lid and put it in the oven at the lowest temperature (50ºC) for 3-4 hours.
- After this, let the oven closed and do not take the pot or the jars out for another 4-5 hours. Better to let them over night. If you use a yogurt machine you need to keep them at warm for 10-12 hours. Without a machine, the cast iron pot does a perfect work as well.
- When totally cooled. take out the jars from the pot and put them in the fridge. It can be kept in the fridge for 2-3 weeks ... if there is something left ...
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